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Prep Time: 1 Minutes Cook Time: 18 Minutes |
Ready In: 19 Minutes Servings: 16 |
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These little babies are so good! Just enough orange and coconut flavor to balance out. They are now a regular item on my holiday baking list. Recipe from Epicurious. Ingredients:
1 1/4 cups sweetened flaked coconut |
1 cup butter, unsalted, room temperature |
2 1/4 cups powdered sugar (sifted, then measured) |
1 1/2 teaspoons vanilla extract |
3/4 teaspoon coconut extract |
2 1/4 cups all-purpose flour |
1 1/2 tablespoons orange peel, grated |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
2. Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
3. Preheat oven to 350°F
4. Line 2 large baking sheets with parchment paper.
5. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
6. Place on prepared sheets, spacing 1 inch apart.
7. Bake until golden on bottom but pale on top, about 18 minutes.
8. Transfer cookies to racks; cool 5 minutes.
9. Place remaining 1 3/4 cups powdered sugar in bowl.Roll hot cookies in powdered sugar, covering completely.
10. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously.
11. Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.
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